Ginger, Apple & Chocolate Traybake
A moist spiced cake with dark chocolate chunks, ground cinnamon and ginger, plus chopped stem ginger in syrup for some extra spice. Topped with sliced apples and demerara sugar.
Servings: 9
Equipment
- 20x20cm Baking Tin
Ingredients
- 200g Plain flour
- 1 ½ tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 3 tsp Ground ginger
- 150g Coconut oil
- 150g Dark brown sugar
- 80g Diced stem ginger in syrup
- 85g Dark chocolate finely chopped into flakes
- 180ml Sparkling water
- 5 Small apples peeled and cored
- 1 tbsp Demerara sugar
Instructions
- Line a 20 x 20cm tin with baking paper and preheat the oven to 160C.
- Stir together the dry ingredients, saving 1 tsp of ground ginger for later.
- Melt the coconut oil and brown sugar in a saucepan over a medium heat, then stir through the diced ginger.
- Mix the melted oil, sugar and ginger with the dry ingredients until combined. Then stir through the chopped chocolate and pour in the sparkling water. Mix everything until you have a smooth cake batter.
- Cut your apples into 1cm slices. Pour the cake batter into the tin evenly then decorate the top by layering the sliced apples. Drizzle a teaspoon or two of the ginger syrup then sprinkle the remaining teaspoon of ground ginger and the demerara sugar over the top.
- Bake in the oven for 45 minutes or until the skewer comes out clear. Either serve while it’s still warm or once it’s cooled with your favourite creamy side, I like oat crème fraîche.